Dishes for soufflé wrap two layers of greaseproof paper so that the edges were above the edges of the dish about 5 cm Yolks,grated lemon rind, lemon juice and sugar mix.Place the bowl over the simmering water and beat until until the mixture thickens and the sugar has dissolved.

Gelatin to dissolve in water, pour in lemon mixture, mix thoroughly and refrigerate.

Proteins beat until thick, spread on the lemon mixture, add the cream and stir. Spread in prepared dish and refrigerate until fully cured.

Before serving, remove the paper,lay the edge of the chopped nuts and decorate with thin shavings of lemon. This mousse can be a great filling for chocolates.

[size=18][/size]Bon appetit![color=yellow][/color]